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Balsamic-Grilled Flank SteakWith Arugula and Cherry Tomatoes

Time 20 minutes
Yields Serves 4
Balsamic-Grilled Flank SteakWith Arugula and Cherry Tomatoes
(Kirk McKoy / Los Angeles Times)
1

Whisk together the vinegar and 2 tablespoons of olive oil. Add the garlic to the mixture.

2

Place the steak in a shallow dish and pour the marinade over the top. Let it sit for 10 minutes.

3

Meanwhile, heat the stove-top grill or broiler. Slice the bread about 1/3 inch thick. Brush it with the remaining olive oil. Slice the cherry tomatoes in half.

4

Remove the steak from the marinade and season with salt and pepper to taste. Grill the steak about 2 to 4 minutes each side for medium-rare, depending on the thickness of the steak. Remove to a cutting board, cover with foil and let rest.

5

Grill the bread on each side until brown and crisp, about 1 minute. Slice the steak on an angle, against the grain, about 1/4 inch thick.

6

Place 1 or 2 slices of bread on each plate. Top with slices of steak. Place about 1/2 cup of arugula on the steak. With a vegetable peeler, shave some cheese onto the arugula. Scatter some tomatoes around each plate. Drizzle with some olive oil and grind some black pepper over all.


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